Spooky season has been summoned 👻 These Truffle Mummy Jalapeño Poppers are stuffed with cream cheese, Tabañero Truffle Jalapeño Avocado Sauce, and wrapped in golden puff pastry for a scary good snack!
Ingredients:
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6 large jalapeño peppers
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8 oz cream cheese, softened
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1/4 cup Tabañero Truffle Jalapeño Avocado Sauce, plus more for serving
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1/2 cup shredded mozzarella or Monterey Jack cheese
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1/4 tsp garlic powder
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Pinch of salt
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1 sheet puff pastry, thawed
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1 egg + 1 tbsp water, for egg wash
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24 candy eyeballs
Instructions:
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Prep the Jalapeños: Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the jalapeños in half lengthwise, keeping the stems intact. Scoop out the seeds and membranes. For a milder bite, remove them thoroughly.
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Make the Filling: In a bowl, mix the softened cream cheese, Tabañero Truffle Jalapeño Avocado Sauce, shredded cheese, garlic powder, and a small pinch of salt until smooth and creamy. Spoon the filling generously into each jalapeño half.
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Wrap the Mummies: Cut the puff pastry into thin strips, about 1/4-inch wide. Wrap several strips loosely around each stuffed jalapeño, crossing them at different angles to create the mummy effect. Leave a small opening near the top for the eyes.
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Bake Until Golden: Place the wrapped jalapeños on the prepared baking sheet. Lightly brush only the puff pastry with the egg wash. Bake for 18–22 minutes, or until the pastry is puffed and deeply golden and the jalapeños have softened.
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Add the Eyes & Serve: Let the mummy poppers cool for about 5 minutes, then place two candy eyeballs into the exposed filling on each one. Finish with an extra drizzle of Tabañero Truffle Jalapeño Avocado Sauce for an even bigger burst of flavor.
Pro Tip: For the best mummy effect, keep the puff pastry strips slightly uneven and cross them at different angles. The more imperfect the wrapping, the spookier your poppers will look!
